Ron - "Do you remember that world in Super Mario Brothers 3 when everything was giant?"
Me - "Yea, I loved that world. I think it was world four."
Ron - "That's what these vegetables look like. Why can't you cut them smaller?"
Sigh. If Ron wants to spend 20 minutes chopping vegetables before the meal, he can. But, I'll take my leisurely time. I may be the clumsiest person to walk the face of this planet. We don't need fingers flying off as dinner is being prepared! I've had one too many close encounters already...
Regardless, I agree that my confidence level has improved with cooking. As I read and study more about the recipes and food preparation, I think I am getting better at telling when food is done. Or when something is going to work or what spiced should be added. As for now, Ron is my guinea pig. I think that I have confidence with him, but I must admit that I am scared for the true test. Both my sister and my mom will be visiting at the end of the month and I will be cooking for them. What if I've done something all along that tastes fine for me, but is the wrong way? Oh well, it will be exciting to show them that my kitchen skills go beyond microwave preparation.
This meal served as our Easter dinner. It was delicious. Both recipes are from Cooking Light and I've really begun to enjoy their recipes. They keep it light but pack in a lot of flavor. I started the potatoes before I began to prep the chicken. I also sprinkled some additional italian spices on the chicken as it was cooking. I prepped some asparagus to roast with the chicken during its oven time. All in all, it was a big success. Definitely a keeper and certainly one that you should try.
from Cooking Light
Yield: 4 servings
- 3/4 teaspoon salt, divided
- 3/4 teaspoon fennel seeds, crushed
- 1/2 teaspoon black pepper, divided
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 4 (6-ounce) skinless, boneless chicken breasts
- 2 tablespoons olive oil, divided
- Cooking spray
- 2 cups thinly sliced red bell pepper
- 1 cup thinly sliced yellow bell pepper
- 1/2 cup thinly sliced shallots (about 1 large)
- 1 1/2 teaspoons chopped fresh rosemary
- 1 cup fat-free, less-sodium chicken broth
- 1 tablespoon balsamic vinegar
- Preheat oven to 450°.
- Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done.
- Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.
- 2 teaspoons olive oil
- 1 garlic clove, minced
- 2 cups small red potatoes, quartered
- 1 1/2 tablespoons chopped fresh parsley
- 1/4 teaspoon salt
- Dash of crushed red pepper
- Heat oil in a medium nonstick skillet over medium heat.
- Add garlic; cook 1 minute, stirring frequently.
- Add potatoes; cook 18 minutes or until tender, stirring frequently.
- Stir in parsley, salt, and pepper.